Changes in the Aroma of Organic Blackberries (<i>Rubus Fruticosus</i>) During Ripeness

Angoa-Pérez, María V.; Mena-Violante, Hortencia G.; Oyoque-Salcedo, Guadalupe; Rentería-Ortega, Minerva; Oregel-Zamudio, Ernesto

doi:10.1080/22297928.2019.1577168

Cited by 11 publications

(9 citation statements)

References 24 publications

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“…To this purpose, previous studies pointed at this terpene as an indicator to measure the ripeness stage of fresh strawberry fruits, offering a valuable indication of ideal harvest timing. Nevertheless, it is important to underline that these findings might not be transferable to other cultivars [ 5 ].…”

Section: Resultsmentioning

confidence: 99%

“…Among the volatile metabolites positively associated with the Red-H3 samples, there were also octanol (Al5), previously reported in fruits at late stages of maturation, and mesifurane (F1), which is known to increase during the fruit ripening imparting a particular caramel or cotton candy-like odor in red strawberries [ 5 , 37 ].…”

Section: Resultsmentioning

confidence: 99%

“…Qualitative and quantitative profiles of strawberry VOCs stem partially from genetic traits and growth-dependent activation of specific metabolic pathways, so that they show specific patterns and distinctive volatile components depending on the cultivar and degree of ripening [ 5 ]. Thus, aroma can be a fingerprint to distinguish among varieties and stage of fruit development [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

“…Monitoring the VOCs pattern during the maturation process could offer specific markers for establishing the optimal harvest time, ensuring a standardized aroma to consumers as well as maximizing quality and phytosanitary characteristics, thus contributing to minimizing post-harvest losses [ 5 ]. Volatile esters are the compounds most associated with strawberry fruit ripening, although VOCs belonging to different classes could be considered markers of maturity, varying with the cultivar [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

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Profiles of Volatile and Phenolic Compounds as Markers of Ripening Stage in Candonga Strawberries

Cozzolino

Pace

Palumbo

et al. 2021

Foods

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Volatile compounds, quality traits (total phenols and antioxidant capacity) and High-performance liquid chromatography (HPLC)-isolated polyphenols of strawberries, variety Sabrosa, commercially referred to as “Candonga”, harvested at three different times (H1, H2 and H3) and at two different ripening stages, namely half-red (Half-red-H1, Half-red-H2 and Half-red-H3) and red (Red-H1, Red-H2 and Red-H3) were evaluated. Dominant anthocyanins, namely cyanidin-3-O-glucoside, pelargonidin-3-O-glucoside and pelargonidin-3-O-rutinoside, as well as p-coumaryl hexoside increased during harvesting, differently from flavonoids, such as quercetin-3-O-glucoside, kaempferol-3-O-glucoronide and quercetin 3-O-glucoronide, that declined. Samples clustered in different quadrants of the principal component analysis (PCA) performed on volatiles, quality traits and phenolic compounds, highlighting that only the red samples were directly correlated to volatile components, as volatiles clearly increased both in number and amount during ripening. In particular, volatiles with a positive impact on the consumers’ acceptance, including butyl butyrate, ethyl hexanoate, hexyl acetate, nonanal, terpenes and lactones, were positively associated with the Red-H1 and Red-H2 strawberries, while volatiles with negative coefficients related to consumer liking, including isopropyl butyrate, isoamyl butyrate and mesifurane directly correlated with the Red-H3 samples. Accordingly, strawberries harvested at Red-H1 and Red-H2 ripening stages could be preferred by the consumers compared to the Red-H3 fruit. Altogether, these results could help to individuate quality traits as putative markers of the ripening stage, and optimize the process of post-harvesting ripening to preserve or improve the desirable aromatic characteristics of strawberries.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Profiles of Volatile and Phenolic Compounds as Markers of Ripening Stage in Candonga Strawberries

Cozzolino

Pace

Palumbo

et al. 2021

Foods

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“…Prior to analysis, each sample had an equilibrium time of 30 min in the acrylic reactor (30 ± 1 • C). The analyzes were carried out according to Camelo, et al [39] with modifications, the fiber was introduced into the acrylic reactor with the sample, the fiber was exposed for 3 min to the head space in the acrylic reactor, which was at a temperature of 30 ± 1 • C. Once the exposure time had passed, the fiber was placed into the holder and transported to the injector of the gas chromatograph mass spectrometer (GC/MS), which had a temperature of 230 ± 1 • C, the fiber was introduced into the injector and exposed for 3 min to desorb the VOCs from the strawberry samples, all samples were analyzed whit three technical replicates. Conditions of temperature and relative humidity in the laboratory analysis were 20 ± 3 • C and 67 ± 5%, respectively.…”

Section: Headspace-solid Phase Microextraction (Hs-spme)mentioning

confidence: 99%

Identification of Organic Volatile Markers Associated with Aroma during Maturation of Strawberry Fruits

et al. 2021

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In the present study, organic volatile markers of three strawberry varieties (Albion, Festival and Frontera) during the maturation process were investigated. Forty metabolites associated with aroma in fresh strawberries were monitored during seven stages of maturation using gas chromatography–mass spectrometry (GC-MS) equipped with headspace-solid phase microextraction (HS-SPME). The data were evaluated using multivariate analysis to observe correlations between the organic volatile compound profile and the seven phenological stages of maturation for each strawberry variety. The dynamic levels of butanoic acid methyl ester, hexanoic acid methyl ester, octylcyclohexane, cyclohexane,1,1,2-trimethyl, linalool, tetradecane, and α-muurolene underwent distinctive changes in concentration during the maturation process. The multivariate analysis also allowed the identification of these compounds as possible volatile markers to measure the maturation of strawberry fruits in all three varieties. These findings highlight the importance of the timing of harvest and maturation stage in each variety to preserve or improve the desirable aromatic characteristics of strawberry fruits.

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Blackberries (Rubus ulmifolius Schott) from Calabria (Italy): a comprehensive characterisation

D’Agostino

Sicari

Giuffré

et al. 2022

Eur Food Res Technol

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Changes in the Aroma of Organic Blackberries (Rubus Fruticosus) During Ripeness

Cited by 11 publications

References 24 publications

Profiles of Volatile and Phenolic Compounds as Markers of Ripening Stage in Candonga Strawberries

Profiles of Volatile and Phenolic Compounds as Markers of Ripening Stage in Candonga Strawberries

Identification of Organic Volatile Markers Associated with Aroma during Maturation of Strawberry Fruits

Blackberries (Rubus ulmifolius Schott) from Calabria (Italy): a comprehensive characterisation

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